Gazpacho in the summertime is the definition of delightful. Traditionally made of raw vegetables, a bit of bread, a little vinegar and a little more olive oil, this Spanish soup is served cold and satisfies like a meal. And gazpacho is a highly versatile dish, too. It’s most commonly tomato-based, but it’s easy to find recipes featuring watermelon, cherries, cucumbers, almonds, peppers or grapes. It can be chunky or smooth, spicy or mild, easy to make and customize to your palate’s pleasures.

So where to begin? With a recipe from our very own Julian Serrano, of course. This is the gazpacho served at his namesake tapas spot at Aria. Let the refreshing begin!

Gazpacho

(Serves 5-8)

Ingredients:

½ cucumber

½ red pepper

1 cup cherry purée

2 lbs. plum tomatoes

1½ baguettes

3 tbsp. sherry vinegar

¾ cup olive oil

1 clove garlic

3 tbsp. sugar

1 cup water

Method: Blend all ingredients well and strain through a fine mesh strainer.